|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed dishwasher handle dirty dishes then clean dishes without washing hands. CDI - educated PIC and employee on proper procedure. Dishes were reran through dish machine and employee washed hands before handling. - 2 - REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food debris in hand wash sink near dish area. CDI - PIC removed food debris and sanitized sink. - 1 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed container of raw chicken bites on shelf above raw beef filets in WIC. No direct contamination was observed. CDI - Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pans stacked with sticker and food residue on surfaces. Also, observed lettuce shredder stored on shelf with dried lettuce on cutting surfaces. CDI - items were placed in dish area to be w/r/s. - 1.5 - REPEAT
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw, portioned chicken on breading table flip top >41F. PIC stated item was prepped a couple hours prior to inspection. Maske sure that items are <41F before being put in prep top. CDI - PIC removed chicken to WIC to cool below 41F - 1.5 - REPEAT
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle containing blue liquid and one with yellow liquid without labels. PIC stated it was glass cleaner and degreaser respectively. CDI - PIC labeled bottles. - 1 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans on shelf stacked wet. Allow equipment to dry before stacking. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water at all hand wash sink mixing faucets with water temps of 120-130F. Mixing valve should provide for a water temperature around 100F. Adjust/ fix to provide for properly mixed water at hand wash sinks. |